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Saturday, 14 July 2012

Chocolate chunk cookie pie

Another cookie-pie you might be thinking…? Oh yes, but it’s
a full throtle ‘Cookie Pie’ not a breakfast cookie-pie.

This warm and melty chocolately pie tastes like cookie
dough….only it’s good for you! Would I ever let you down?

You’ve probably already guessed what’s coming next…beans.
Ok it’s another chickpea recipe, but hey what’s not to love when chickpeas can
taste this good (i.e like cookie dough pie!)
There are so many recipes of this kind floating around blog world and so it was only a matter
of time before I attempted a healthy, gluten free version of my own.

This is the second time I have made this dessert and the
fist time it was tasty but a little dry. The second time around it was perfect.
I attributed this to two factors... 1) don’t skip the dates as they add a
caramelly sweetness and moistness, 2) make sure you don’t over cook the pie- it
wants to be only just cooked when tested with a skewer.

To take the decadence factor up a notch I teamed this pie
served warm from the oven (so so so good served hot) with a dollop of my newly
developed super healthy dark chocolate ice cream. You will think I’m crazy when
I tell you this ice cream has beans in it too (black beans this time!) but I’m
gonna make you wait for that recipe….

A healthy, high protein, warm and comforting dessert…perfect
whatever the weather be it summer or winter…you can never go wrong with a slice
of cookie pie for dessert. Top tip: don’t skimp on the choc chunks…the oozy
melty part is the best bit! (see the difference between the top pic and the one below- no melted chunks below)

Recipe:Chocolate chunk cookie pie

7” round cake pan

Ingredients

1 cup cooked chickpeas

4 tbs vegan yoghurt (or apple sauce)

1 tbs coconut oil- melted

3tbs agave

1 tsp vanilla extract

¼ cup buckwheat flour

¼ cup quinoa flakes (could sub
oats*)

Approx. 1/3 cup finely chopped
dates

¼ cup chopped nuts (I used
hazlenuts)

Tiny pinch salt

1 tsp baking powder

½ tsp baking soda

½ cup dark chocolate chunks
(reserving some for the top)

Handful of nuts for top-
optional

Sprinkle of coconut sugar or
rapadura- optional for a crisp topping

Method

Blend the wet ingredients with the chickpeas in a food
processor/blender until smooth. Mix all remaining ingredients (other than choc)
together in a medium bowl and then add the blended wet ingredients. Mix
together , adding the chocolate chunks last (reserve a handful for topping).

Spoon the batter into a smallish approx. 7” greased round or
square cake pan, smoothing the top with a knife and sprinkling the remaining
choc chunks/nuts for decoration. Press the nuts and chocolate lightly into the
batter.

Bake in a pre-heated oven at 180C for approx. 15 mins until cooked through
and slightly golden. Be careful not to overcook otherwise you’ll have a drier
cake…still tasty but much better moist!

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Absolutely droolworthy! It is high time I try chickpeas for dessert. This is irresistible!Hi there, Myfudo here, normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/galleryWe look forward to seeing your wonderful pictures, as always.